GURPS Warehouse 23:
The Official Last Meal
By S. John Ross ©1999

GURPS Warehouse 23 was an interesting writing experience for me in many ways, and it even generated two recipes, reflective of my eating habits at the time, and not revealed to the world until now. In particular, this is what I ate on the horrible "Last Night," the night when I just once-and-for-all finished the bloody manuscript and shipped it off to SJ Games. It's amazing how, a couple of years later, my memories of that night are still pretty distinct.

WAREHOUSE SOUP

  • 5 cups beef stock
  • 1 onion, sliced thin
  • 3 cloves garlic, chopped coarsely
  • 3 tbsp brown sugar
  • 1 can (6 oz) tomato paste
  • 2 tablespoons uncooked rice
  • 3 handfuls pasta [rigatoni]
  • 1-1/2 cups stale bread cubes
  • 1 cake shredded wheat, broken up
  • Black pepper and Old Bay to taste

This is what I hastily assembled the night I nearly killed myself finishing GURPS Warehouse 23, I was so surprised at how good the random glop tasted that I took a five-minute break to record the recipe. The rigatoni was just the pasta that came to hand - other sorts of solid pastas (not thin noodles) would do the trick just as well.

Assemble in pot, roughly in the order given. Bring to a boil and stir a lot for 3-5 minutes. Reduce heat and simmer gently for 15 minutes, covered.

WAREHOUSE SANDWICHES

  • 1 lb Liverwurst
  • 4 Bagels (Rye or Regular)
  • 1 large white onion
  • 8 strips of bacon
  • Worcestershire
  • Tabasco

I ate these sandwiches not only on the fateful Last Night, but throughout the process of making the book. I'm a liverwurst junkie.

Slice onion thinly (10 slices), maintaining rings. Place each slice in a bowl and dash Tabasco and Worcestershire on it in equal amounts. Continue this process until the entire onion has been sliced and marinated. Turn onions over (so the bottom slice is on top of the stack) and place in the refrigerator. Preheat oven to 500°.

Turn burner to medium heat and begin to fry bacon. While the bacon is cooking, slice the bagels. Place them face up on a baking sheet and pop them into the oven.

When the bacon is crisp, remove from the heat and drain on paper towels. Remove bagels from the oven, and place two slices of the onion on each bottom half. Slice liverwurst into five thick slices and top the onions. Place two strips of bacon on top of that, and cap each sandwich with the bagel-top. Slice in half and serve immediately.


Home | Cumberland Games | The Fontworks | Risus | Fly From Evil
Uresia: Grave of Heaven | GURPS | Star Trek | Crossword | The FAQ
Pokethulhu | Gourmand Bleu | The Secret Library | S. John